Marché Adonis - English




Lobsters



At ADONIS, lobster from the Maritimes, is shipped in the best conditions and soon after it is captured. It is shipped alive, strong and therefore very fresh. We get fresh shipments of lobster four times a week, to offer the best quality products to our customers. 

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The fish fillet is a strip of flesh cut along the central ridge and is mostly boneless. It can be fried, steamed, poached, baked or marinated. There are many recipes for cooking fish fillets. Ask the fishmonger in ADONIS. He will be happy to share his preparation tips as well as the best combinations of spices for your menu!


  • Haddock fillet
  • Basa fillet (Pangasius)
  • Hake fillet
  • Hake fillet (Merlucciidae)
  • Cod fillet (with skin)
  • Red mullet fillet
  • Marinated salmon fillet
  • Sole fillet
  • Rainbow trout fillet
  • Snapper fillet
  • American sea bass fillet
  • Marinated Basa fillet
  • Walleye fillet
  • Grouper fillet
  • Char fillet
  • Salmon fillet
  • Pink salmon fillet
  • Tilapia fillet
  • Salmon trout fillet
  • Barramundi fillet
  • Brotule fillet
  • Pollock fillet
  • Cod fillet
  • Nile perch fillet
  • Organic salmon fillet
  • Ocean perch fillet
  • Marinated tilapia fillet
  • Turbot fillet

 
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The steak or loin is a thick cross-sectional slice of fish cut perpendicular to the main ridge (dorsal). You can serve it grilled, braised, baked or poached. In any case, remember that the steak is cooked when the fishbone can be easily removed with a knife. Here are our varieties of steaks and loins.

  • Black sea bass steak from Chili
  • Mahi-mahi steak
  • Cod steak
  • Marinated salmon steak
  • Mackerel steak
  • Swordfish loin
  • Halibut steak
  • Grouper steak
  • Salmon steak
  • Wild salmon steak
  • Tuna loin
 
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